28.2.16

We roasted a leg of lamb a weekend back and the leftovers were rich pickings. I wanted it to transform into something my boys would eat, a totally different look and something that involved pasta. A simple ragu was ideal. I softly fried onions, tossed them with the lamb, a mild red chilli, oregano and a touch of sugar. No leftover recipe is complete without a little Worstershire sauce so that was added, just before the tomatoes. I piled the whole lot on a plate atop hot rigatoni and added cold ricotta, a drizzle of olive oil and fresh basil. This snap was taken just before it hit the table.

LEFTOVER LAMB RAGU

PREP TIME -15 MINUTES

COOK TIME -20 MINUTES

SERVES 4

INGREDIENTS

2 tbsp.
olive oil

1 onion,
sliced

3 garlic
cloves, crushed

1 red
chilli, deseeded finely chopped

1tsp. Dried
oregano

250g-300g
leftover roast lamb, finely diced

1 tsp. dark brown
sugar

1 carrot, peeled
and grated

2 tbsp.
Tomato puree

1 x 400g tin
chopped tomatoes

100ml cold water

1 tsp. Worstershire
sauce

400g Rigatone
pasta

120g ricotta
cheese

½ x 15g
bunch basil, shredded

METHOD

1. Heat the olive oil in a large heavy based
pan over a medium heat. Add the onion and cook for 5-10 minutes or until the
onion is softening and turning golden brown. Add the garlic, chilli and oregano
and cook for a further 2 minutes. Stir through the lamb, brown sugar and
carrot. Stir through the tomato puree. Add the chopped tomatoes and cold water
and bring to the boil, reduce to a simmer and stir through the wourstershire
sauce. Cook gently for 15 minutes or until reduced and syrupy. Season to taste.

2. Meanwhile bring a large pan of salted
water to the boil, add the pasta and cook according to the packet instructions.
Drain and, once the sauce is cooked, empty onto a serving platter.

3. Serve the ragu sauce over the pasta. Top
with shredded basil and dot with spoonfuls of the ricotta. Serve, garnished with chopped basil and
crushed black pepper.

14.2.16

There is a common misconception that sushi is too arduous to
make at home, that a domestic kitchen doesn’t have the correct kit or the
ingredients themselves are too complicated to find. This recipe should
challenge those preconceptions. A bamboo mat is the only necessity, other than that,
the saucepan, cling film and sharp knife are most likely already in your
drawers. This recipe is for ura maki otherwise known as inside out sushi as the
rice is on the outside, concealing the seaweed nori.

The filling is a simple, fresh combination of cucumber,
coriander and ripe avocado, held together by a little mascarpone. The rice is
seasoned slightly by a touch of sugar and rice vinegar but it is the smoked
salmon that really pulls the sushi together, offering a rich, slightly salty
bite to the sweetened rice and creamy avocado. The pink touch of salmon ensures
this recipe is an ideal Valentine dish.

PINK SALMON & AVOCADO SUSHI

PREP TIME – 30
MINUTES

COOK – 25
MINUTES

MAKES 20
PIECES

INGREDIENTS

250g Sushi
rice

2 tbsp. rice
vinegar

1 tsp. caster
sugar

4 sheets of square
nori

¼ of a
cucumber, sliced into thin strips

A handful of coriander
leaves

½ a small ripe
Avocado, thinly sliced

4 tbsp. Mascarpone

200g Smoked
Salmon

1-2 tsp.
Nigella seeds

TO SERVE

1-2 tsp.
Wasabi paste

3 tbsp. Soy
sauce

Note – You
will also need a bamboo sushi mat

METHOD

1. Place the rice in large bowl. Cover with
cold water and wash the rice, swishing it with your hands, until the water is
cloudy. Drain the water and repeat until the water is almost clear – probably
about 4-5 changes of water.

2. Once the water is almost clear drain and add
½ pint water to the pan. Sprinkle in a little salt, put the lid on and bring to
the boil. Once the water is boiling turn the heat down to the lowest level and
cook for 10 minutes, then remove from the heat and leave to stand, with the lid
on for another 10 minutes before lifting the lid. While the rice cooks, stir
together the rice wine vinegar and caster sugar until the sugar dissolves.
Fluff the cooked rice and turn out to a large bowl. Cool for a moment before
stirring through the sushi vinegar.

3. Start with your bamboo mat. Lay a square of
cling film on top of the mat and place a sheet of nori on top of the cling film.
With dampened fingers press roughly 1/4 of the rice over two thirds of the nori
leaving about 2cm strip uncovered. Turn over so it is rice side down. Spread a
little mascarpone in a line at the base of the nori. Top with a line of
avocado, cumber and coriander. Dampen the nori that isn’t covered in rice and
roll over the filling, then fill further to form a tube, pressing together well
using the bamboo mat.

4. Sit the sushi roll on your counter and
spread the surface with a little mascarpone (to ensure the smoked salmon will
attach). Lie over the salmon and gently flatten to the side of the sticky rice
with your hands. Cut into roughly 2cm rounds. Sprinkle with nigella seeds and
serve, alongside a little soy and wasabi.

8.2.16

My calendar is quite clearly divided - work is the first half of the week and the latter, more jovial Thursday & Friday are family days, when time is spent playing with my boys and embracing the toddler chaos.

We often walk to a cafe, add another stamp to the loyalty card and give mummy her much needed caffeine hit. The rule is you can choose something to eat or something to drink but never both. (It sounds a bit mean now I'm writing it down). This particular morning the waitress had a soft spot for little Jasper so his warm nutella sfogliatella arrived with a cup full of milk fluff. His dream come true.